INGREDIENTS

Produce

• 3 cups fresh peaches, peeled and sliced (or frozen, thawed and drained)
• 1 tablespoon fresh lemon juice

Dairy

• 1 cup whole milk, warmed
• 2 ¼ teaspoons active dry yeast (1 packet)
• ½ cup unsalted butter, melted (for dough)
• ½ cup unsalted butter, softened (for filling)
• 8 ounces cream cheese, softened
• ¼ cup unsalted butter, softened (for frosting)
• 1 large egg

Pantry / Baking

• 4 cups all-purpose flour (plus extra for dusting)
• ½ cup granulated sugar (for dough)
• ½ cup brown sugar (for filling)
• ½ cup granulated sugar (for peach mixture)
• ½ cup brown sugar (for peach mixture)
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ teaspoon ground ginger (optional but recommended)
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch
• ½ teaspoon salt

For Butter Cookie Crumble

• 1 cup all-purpose flour
• ½ cup granulated sugar
• ½ cup unsalted butter, melted
• ½ teaspoon vanilla extract
• Pinch of salt

For Cinnamon Cream Cheese Frosting

• 1 ½ cups powdered sugar
• ½ teaspoon cinnamon
• 1–2 tablespoons heavy cream (as needed)
• 1 teaspoon vanilla extract

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INSTRUCTIONS

In a large bowl, combine the warmed milk and yeast and allow it to bloom for about 5–7 minutes until foamy. Stir in the melted butter, sugar, egg, and salt. Gradually add the flour, mixing until a soft dough forms. Knead on a floured surface for 8–10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and allow it to rise in a warm place until doubled in size, about 1 hour.

While the dough rises, prepare the peach filling. In a blender, combine the peaches, lemon juice, granulated sugar, brown sugar, nutmeg, ginger, vanilla, and cornstarch. Blend until smooth. Pour the mixture into a saucepan and cook over medium heat, stirring frequently, until it thickens into a glossy paste similar to jam. This step is crucial — the filling must be thick to prevent leaking during baking. Remove from heat and allow to cool completely.

Prepare the butter cookie crumble by mixing the flour, sugar, melted butter, vanilla, and salt until small clumps form. Spread the mixture onto a sheet tray and bake at 350°F for 10–12 minutes, stirring once halfway through, until golden brown. Let cool completely; it will crisp as it cools.

Once the dough has risen, roll it into a large rectangle about ¼-inch thick. Spread the softened butter evenly across the surface. Sprinkle evenly with brown sugar and cinnamon. Spread a thin but even layer of the cooled peach paste over the cinnamon sugar layer. Roll tightly from the long edge into a log. Slice into 12 rolls and place into a greased baking dish. Cover and let rise again for 30–40 minutes.

Bake at 350°F for 25–30 minutes until golden brown and cooked through.

While baking, prepare the frosting by beating the cream cheese, butter, powdered sugar, cinnamon, vanilla, and heavy cream until smooth and fluffy.

Once the rolls come out of the oven, allow them to cool slightly before spreading generously with the cinnamon cream cheese frosting. Finish with a heavy sprinkle of butter cookie crumble for texture.

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